How do I store the pasta primavera and how do I reheat it?

I store this pasta for a maximum of 2 days in a sealed container in the refrigerator. It can be frozen for up to 1 month, but the sauce will become slightly less creamy. I reheat it gently in a pan with a small splash of water or olive oil.

Can I use other vegetables?

Yes, definitely. Spinach, mushrooms, peas, asparagus, broccoli, or even leftover roasted vegetables work perfectly in this. This is truly a flexitarian recipe.

What if I don't have Parmesan cheese?

Then you can also use pecorino or another hard grated cheese. Do take the salt content into account, however, as some cheeses have a stronger flavor.

Can I also make this pasta with regular spaghetti?

Yes, absolutely. Whole wheat spaghetti provides extra fiber, but regular spaghetti or linguine work just as well.

How do I prevent the sauce from curdling?

It's simple: take the pasta off the heat before adding the egg mixture, stir well, and use some pasta water to bind everything together nicely. Don't let it boil; that's the trick.

Pasta primavera

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25min

•

Easy

This is my recipe for an easy pasta primavera! A delicious recipe for using up leftovers day. A bit like a carbonara, but vegetarian. Just see what vegetables you have left in the fridge: half a leek, that last piece of bell pepper, a forgotten carrot… everything goes into this colorful veggie pasta!

The sauce is deliciously creamy, like a carbonara, but without the cream. The egg yolks and Parmesan cheese do all the work. And with whole wheat spaghetti, you get your fiber in right away too. I just love it! My two key ingredients that I always use here are plenty of garlic and chili, just so you know :)

Ingredients

What do you need?

Quantity: 2P

Pasta
200 to 240 g whole wheat spaghetti
2 tablespoons olive oil

Vegetables
1 parsnip
1 small courgette
1 leek
2 carrots
1 bell pepper
3 cloves of garlic
1 red chili pepper
4 pieces of bimi or 1 small head of broccoli

Sauce
2 egg yolks
80 g grated Parmesan cheese
juice of 1/2 to 1 lemon, to taste
zest of 1 lemon
2 tablespoons olive oil
black pepper
salty

Optional finishing
extra Parmesan cheese
a splash of olive oil
fresh parsley or basil

200 to 240 g whole wheat spaghetti
2 tablespoons olive oil

1 parsnip
1 small courgette
1 leek
2 carrots
1 bell pepper
3 cloves of garlic
1 red chili pepper
4 pieces of bimi or 1 small head of broccoli

2 egg yolks
80 g grated Parmesan cheese
juice of 1/2 to 1 lemon, to taste
zest of 1 lemon
2 tablespoons olive oil
black pepper
salty

extra Parmesan cheese
a splash of olive oil
fresh parsley or basil

Preparation method

How do you make this?

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Bring a large pot of salted water to a boil for the pasta.

Peel and cut all the vegetables into equal pieces. Cut the carrots and parsnips into thin strips, the leeks into long strips, the courgette into half slices, the bell pepper into strips, the broccoli or bimi into bite-sized pieces, the garlic into thin slices, and the chili pepper finely.

Heat 2 tablespoons of olive oil in a large pan. Sauté the garlic and chili pepper over low heat until fragrant and lightly browned. Remove from the pan and set aside.

If necessary, add another small splash of oil to the same pan and fry the carrot, parsnip, leek, courgette, bell pepper, and broccoli or bimi over high heat. Stir-fry them briefly so that they remain al dente but still get some color. Season with pepper and a little salt. Set aside with the garlic and chili.

Meanwhile, cook the whole wheat spaghetti al dente according to the package instructions. Set aside at least 1 cup of pasta water and then drain the pasta.

In a bowl, whisk together the egg yolks, Parmesan cheese, 2 tablespoons olive oil, lemon zest, some black pepper, and 2 to 3 tablespoons warm pasta water until creamy.

Return the warm pasta to the cooking pot or pan, but remove it from the heat first. Add the egg mixture and stir well immediately. Gradually add the extra pasta water until you get a glossy, creamy sauce. If necessary, set it to very low heat for a very short time, but definitely do not let it boil.

Mix the sautéed vegetables, garlic, and chili into the pasta. Add lemon juice to taste and finish with extra Parmesan cheese, a drizzle of olive oil, and optionally some fresh parsley or basil.

Serve immediately.

Tips

Use real leftover vegetables: mushrooms, spinach, peas, or asparagus also fit in very well.
Do not let the pan get too hot when adding the egg mixture, otherwise you will end up with scrambled eggs instead of a creamy sauce.
Set aside enough pasta water. That is the key to making the sauce nice and creamy without cream.
Pecorino can also be used instead of Parmesan if you want a saltier and spicier flavor.
For a gluten-free version, I simply use gluten-free pasta.
Storage tips
This pasta will keep for up to 2 days in the refrigerator in a sealed container.
It can be kept in the freezer for up to 1 month, but the sauce does lose some of its creaminess after thawing.
I prefer to reheat it gently in a pan with a small splash of water or some extra olive oil. This helps the sauce loosen up a bit again. You can also use the microwave, but on a lower setting and stir occasionally.